Healthy peach cobbler recipe that is grain-free and lower in sugar than wheat versions. It is also legal for those on a gut-healing diet, with dairy-free option.
With summer here and peaches ripe, juicy, and in season, there’s nothing more satisfying than warm, peach cobbler.
The recipe I use below is extra filling from homemade almond flour instead of wheat.
I like to make this dish even in the winter with organic sliced peaches still in the freezer from the summer before.
A warm bowl soon after the pan is out of the oven topped with homemade vanilla ice cream makes the perfect ending to any meal.
Make sure you use organic peaches for this recipe.
You may not have realized that peaches are a high spray crop.
This is definitely one fruit where it is worth it to spend the extra money for organic!
This grain-free peach cobbler recipe has been adapted from Paula Deen’s recipe which is very delicious, but uses wheat flour and a shocking amount of sugar!
I’ve modified her version quite a bit to make it much higher in healthy fats, much lower in sugar, and grain-free!
The heavy cream is so sweet that it easily allows a halving of the sugar. I hope you like my version better!
To make the recipe dairy-free, simply use expeller-pressed coconut oil (neutral taste) instead of butter and coconut cream instead of heavy cream.
Love this grain-free peach cobbler? Try these recipes for Paleo apple cobbler and grain-free blueberry cobbler too!
Healthy Peach Cobber Recipe
Healthy peach cobbler recipe that is grain-free, gluten-free, and lower in sugar than wheat versions. It is also legal for those on a gut-healing diet, with dairy-free option.
Ingredients
- 4 cups fresh peaches skins removed, sliced, preferably organic
- 1 1/2 cups almond flour finely ground and preferably sprouted
- 2 eggs
- 1 1/2 cups heavy cream or coconut cream
- 8 Tbsp butter or expeller-pressed coconut oil
- 3/4 cup date syrup or maple syrup
- 1/2 cup filtered water
- 1 pinch fine sea salt
- freshly ground cinnamon optional
- ground nutmeg optional
Instructions
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Mix the peaches and water together in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.
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Cut the butter into pieces and arrange along the bottom of a glass 9×13 Pyrex baking pan. Place in a warm oven for a few minutes to melt.
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Remove glass pan with melted butter from the oven.
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Pour the batter over the butter and do not stir.
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When the peaches are ready, drain, and spoon them evenly into the butter/batter mixture in the pan.
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Sprinkle the top with organic cinnamon and organic nutmeg. Use whatever amount you desire.
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Bake in a preheated 350 °F/177 °C oven for 30-45 minutes or until bubbly and golden brown.
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Enjoy a warm bowl of peach cobbler with a scoop of homemade vanilla ice cream. For a nondairy option, try this dairy-free whipped cream instead.
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Refrigerate leftovers once cooled. Cobbler can be eaten cold or reheated for up to 4 days.
Recipe Notes
You may substitute organic canned or frozen peaches in a pinch if desired. If using canned, drain well and skip the steps that cook the peaches.
Dairy free option: Use expeller pressed coconut oil instead of butter and coconut cream instead of heavy cream.
Hi KK, walnut flour is fine, just be sure to refrigerate right away as the delicate oils in walnuts are highly subject to rancidity. I have never made walnut flour myself, but walnuts also need soaking/warm oven drying before consuming just like almonds to eliminate antinutrients.
Also, if you are following a blood type diet, I would caution you on this. Here’s a link that may prove helpful to you:
Yum! Thanks for the great recipe. I can’t wait to try it.
Sarah,
What are your thoughts about making walnut flour? I am following a blood-type diet (B) and walnuts are high on the list of great foods for me. Have you ever tried making walnut flour and what are the results?
Thanks,
KK
Hi Nancy, a vitamix or the ultimate chopper work great for making almond flour. The ultimate chopper is pretty reasonably priced too – $40 or so.
Yes, you can substitute yogurt or kefir for the cream. You could also use coconut milk – that would probably be delightful.
Sarah,
What do you use to grind your nuts into almond flour? I’ve tried a food processor, coffee grinder. But they do not grind the almonds into flour. It is still pretty course. I would love to be able to grind my nuts to flour!! Also I’m doing the GAPS diet could I subsitute yogurt or Kefir for the cream? Thanks for all your great recipes and good advice on eating more nourshing!!!
Oh man! I wish I had frozen some peaches this year! I might just have enough blueberries in frezzer to make that one!
Thanks for the great recipe!
Hi Marina, I use raw almonds with the skins still on. Nourishing Traditions calls for skinless almonds, I believe, but skins are fine too in my experience.
Hi Lynda, yes – you can soak the almond flour from the store overnight to get rid of the antinutrients but I’m not sure how that would affect the taste etc. You would definitely want to drain off the salt water and even perhaps rinse, drain the almond flour because it would get rather salty from soaking. I think it would be easier to soak/dry the whole almonds rather than messing with soaking the almond flour which would be quite an ordeal I’m thinking.
Dear Sarah
I am so delighted to find that I can make creme freshe from Sally’s recipe in Nourishing Traditions in about 15 hours! I also want to give credit to fiddlelove who was the first to make me willing to try it! We now use that for icecream and it is beyond delicious!
Jean in California
Hi Sarah.
do you skin your almonds before soaking them? I have never tried making almond flour before, only soaking almonds.
Can you soak the almond flour [from the store] overnight to get rid of the phytic acid?